Winter Warming.

The sun's out today and we need to take advantage of it as the weather is supposed to get a little colder in a few days. There was snow already inland and down south.

I did one of my favourite jobs this morning: wandering about collecting sticks for fire starting. I take my little cart and go for a walk around the yard; it's relaxing and I get to have a look about. We have a large grove of trees in the bottom corner and normally I can fill the trolley easily down there but I avoided it today as its quite windy and there are still a lot of broken branches from the storm just hanging there ready to fall. There are other areas with only a few trees and so I was able to get enough sticks for a few days at least.

I found a lone jar of homemade bolognaise sauce in the pantry this morning. Score! I was making zucchini spaghetti bolognaise for dinner but would have made it from scratch. Excellent, dinner won't take anytime at all.

We've had a bumper crop of sweet potatoes and so I made a gorgeous but incredibly easy soup to use some up. It so nice and with the ginger and curry makes an even better winter-warmer. The recipe is from Health.com and is as follows;

  Curried Carrot,Sweet Potato and Ginger Soup.

 2 T spoons macadamia oil  (Original recipe calls for canola oil, however I don't use canola oil at all)

1/2 cup chopped shallots

3 cups cubed peeled sweet potato

1 1/2 sliced peeled carrots

1 tablespoon grated ginger

2 T spoons curry powder  (I only used 1 teaspoon - not keen on "blow your head off" soup)

3 cups chicken broth   ( Organic stock) 

1/2 T spoon salt       (I didn't add salt)

Method.

Heat oil in a large saucepan over med-high heat.Add shallots, saute 3 minutes or until tender. Add potato, carrots,ginger and curry; cook 2 minutes. Add broth, bring to a boil.Cover, reduce heat and simmer 25 minutes or until vegetables are tender; stir in salt.

Pulse in a blender until smooth.